We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Loading Video...
Recipe courtesy of Claire Robinson
Pot Roast and Arugula Panini
Getting reviews...
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4 sandwiches
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 235
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 20 g
- Cholesterol
- 56 mg
- Sodium
- 411 mg
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4 sandwiches
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 235
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 20 g
- Cholesterol
- 56 mg
- Sodium
- 411 mg
Ingredients
Directions
- Heat a large well-seasoned cast iron skillet over medium-low heat.
- Lay the bread slices on a work surface and spread about a teaspoon of mustard on each slice. Divide the sliced cheese among all 8 slices. Evenly spread the meat over 4 cheese-topped bread slices, followed by 1/4 of the arugula. Season with salt and pepper and cover with the remaining 4 slices of bread.
- Working in 2 batches, if necessary, put 2 of the sandwiches into the skillet. Weight the sandwiches down with a bacon press or cover them with a sheet of parchment and set a slightly smaller skillet directly on top. Put a can of tomatoes or a brick in the top skillet to weigh the pan down. Cook until the sandwich bottoms are golden and cheese is beginning to melt, 5 to 6 minutes. Remove the bacon press or top skillet, flip the sandwiches, return the press or parchment and top skillet to the pan and cook until golden brown, an additional 3 to 4 minutes. Repeat with the remaining 2 sandwiches.
- Slice the panini on a diagonal and arrange on a serving platter. Serve immediately.
